To begin, clean the lamb thoroughly and pat it dry. Use a sharp knife to make small incisions across the meat, then insert garlic slices into each cut. This allows flavour to penetrate. Transition to seasoning.

Rub the lamb inside and out with salt, pepper, rosemary, thyme, lemon juice, and softened lard or olive oil. Massage well into the skin and cavity. Rest the lamb for at least 1 hour at room temperature. Move on to preparing the spit.

Secure the lamb firmly onto the spit rod with clamps or wire. Ensure it is balanced to allow even rotation during roasting. Prepare your fire while the lamb rests.

Build a wood fire, ideally with hardwood such as beech or oak, and allow it to burn down to glowing embers. Avoid large flames as they can char the lamb too quickly. Once embers form, move to roasting.

Place the spit over the embers and begin turning slowly and consistently. Roast for about 3–4 hours, depending on lamb size. Keep the fire steady by adding wood gradually. Transition to basting.

In a small pan, gently warm olive oil, white wine, crushed garlic, and rosemary. This aromatic mixture will be used throughout roasting to keep the lamb moist. Move to basting.

Every 20–30 minutes, brush the lamb generously with the basting mixture. This enhances flavour, adds shine to the skin, and prevents drying. Continue rotating evenly during the process.

Pierce the thickest part of the leg with a skewer. The juices should run clear, and the skin should be evenly golden and crisp. Internal temperature should be about 75°C. Prepare for resting.

Once cooked, carefully remove the lamb from the spit. Let it rest, loosely covered, for 15 minutes to allow juices to redistribute before carving. Transition to serving.

Carve the lamb into portions and serve with rustic bread, fresh salad, or grilled vegetables. Presentation tip: drizzle with a little of the warm basting mixture before serving to highlight its aroma and sheen.